• Preheat oven to 350 °F
• In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
  1 tsp cinnamon, ¼ tsp ground cloves, 1 tbsp baking powder, ¼ tsp salt, 2¾ cup flour, 1 tsp baking soda
• In the bowl of your stand mixer combine all of the ingredients, including the dry ingredients you just whisked to combine. With the mixer speed set to medium, and using the paddle attachement, mix until combined.
  1 tbsp grated orange zest, 1 cup orange juice, freshly squeezed, 1 cup olive oil, 3 tbsp honey, ¼ cup cognac or brandy, ½ cup sugar, ½ cup crushed walnuts
• Pour batter into a greased springform pan and bake in the middle rack of your oven for 45 minutes.

Prepare your syrup

• When the cake is almost done, prepare your syrup. Combine the honey and the water in a small pot and bring to a boil. Reduce heat and keep at a simmer until the honey has a very liquid consistency.
  ¾ cup honey, 2 tbsp water
• Once your cake is fully baked, remove from the oven and use a skewer to poke holes all over the cake. Carefully pour the honey syrup over the cake; the holes will help the syrup penetrate through the cake. Allow to cool; do not remove from the springform pan.

Prepare your chocolate layer

• Chop up the chocolate and transfer it to a heat proof bowl.
  300 grams dark chocolate
• Bring the coconut milk to a boil and then pour it directly over the chocolate. Allow to sit undisturbed for a minute and then whisk. The milk will melt the chocolate. Add in the orange extract and salt and whisk to combine.
  1 cup coconut milk, canned
• Pour the chocolate over the cake and use an offset spatula or the back of a spoon to spread it evenly over the cake. Decorate your cake and then chill for at least 2 hours.
  ½ tsp orange extract, ⅛ tsp salt

For the garnish

• Prepare candied orange slices by following this recipe.
  2 candied orange slices
• To make the candied walnuts, toast the walnuts in a non-stick skillet until fragrant. Then pour over 1 tablespoon of honey. Mix the nuts well to coat them with the honey. Transfer to a sheet of parchment paper and spread out. Allow to cool
  ¼ cup chopped walnuts, 1 tbsp honey
• Decorate your cake as you like with the candied orange slices and the honeyed walnuts.
• To serve, release your cake from the springform pan. Before releasing the sides, run a plastic knife between the sides of the cake pan in order not to break apart the chocolate layer.